Gingersnaps

February 16, 2015 by Kathy D 2 Comments

I baked these a few weeks ago. We still have a few left in the freezer.

Gingersnaps

• 2 1/4 cups flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cloves
• —————————————————–
• 1/2 cup butter or margarine
• 1 cup sugar
• 1 egg
• 1/3 cup molasses
• 1 1/2 teaspoons vanilla extract

Stir together first 6 (dry) ingredients (above the line), and set aside.

Cream together butter/margarine and sugar until light and fluffy. Add egg, vanilla and molasses, mix until well blended. Mix in the dry ingredients (may need to turn off the mixer and switch to a wooden spoon – thick stuff!).

Roll dough into balls about one inch in size. Place on cookie sheet (well spaced, they will spread). Flatten each ball gently with flat-bottomed drinking glass (dipped in ice water).

Bake in 400 degree F oven for 7 – 9 minutes (7 for chewy cookies, 9 for crisp cookies – at least in MY oven! Your mileage may vary.). Let cookies cool on baking sheet for a few minutes before removing to cool.

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